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This is a list of common Indian pickles, which have a wide range of flavours and textures. Indian pickles are generally pickled with oil, vinegar, lemon juice or water. Indian pickles are often made into fresh relish and chutney, which provides additional flavours to food. Many types of foods in Indian cuisine are pickled. Mangoes, gooseberries and lemons are examples of foods that are commonly pickled in Indian cuisine. Sometimes Indian families have their own unique pickle and chutney recipes that are handed-down through the generations.
A jar of South Indian Andhra amla (Indian goosberry) pickle
Amla pickle or Indian gooseberry pickle is a popular pickle in South Asia and India. This spicy pickle is also available commercially. Gooseberries are a source of vitamin C, vitamin A, calcium and phosphorus. It is prepared by pressure cooking gooseberries. Then, mustard seeds are tempered in oil and the gooseberries and other ingredients are added. The pickle can be stored in a refrigerator and used for about 15 days.
Assorted pickle also referred to as Mixed pickles is also a popular mixed pickle in Indian cuisine. This pickle is also available commercially. It is prepared by boiling a marinade and then cooking vegetables in the marinade..'Pachranga Achar', also a generic name for the category, is popular brand of assorted or mixed pickles in North India, based in Panipat and has a turnover of over Rs 25-30 crore.
Carrot pickle is prepared by dicing carrot and adding green chili peppers along with ginger.
Garlic pickle is a popular pickle in Andhra Pradesh.[citation needed] This spicy pickle is also available commercially. Garlic is an excellent source of dietary manganese. The sweetness is provided by jaggery. It is prepared by mixing peeled garlic cloves with mustard seeds and jaggery along with a pinch of salt.
Green chili pickle is only manufactured in Rajasthan, and is commonly used as a condiment with main dishes. It is prepared by slitting chillies length-wise and frying them with ginger, garlic and green chili pickles. Other flavouring agents include mango powder, nimbu ras, and fenugreek. It is considered a Rajasthani specialty and is sometimes used as a flavour for Indian snack foods.
A dish termed "Indian pickle" may include cabbage, cauliflower, carrot, french beans (green beans), onion, radishes, gherkins, celery, garlic and other foods.
Some meats that are pickled in Indian cuisine include mutton, pork, quail, partridge, shrimp and lobster.
Spicy onion pickle is prepared by cutting onions into pieces and rubbing salt over them. After one day, the excess water is drained and the onions are marinated with other spices for four or five days.
Raw mango and chickpea pickle is a very popular pickle in India. This pickle is also available commercially. It is prepared by marinating grated raw mango with salt and turmeric powder for one day and mixing it with soaked chickpea and other ingredients, then letting it sit for four days.
Red chili pickle is a very popular pickle in India, available commercially as well as being made in many Indian households. It is prepared by slitting red chillies length-wise, stuffing them with fenugreek powder, and placing them in a closed porcelain jar for one month.
Sweet mango pickle is a very popular pickle in India. This pickle is also available commercially. It is prepared by cutting mangoes into pieces and adding sugar syrup over them, along with other ingredients and keeping them sealed in a jar under the sun until the mangoes become soft.
Sweet sour lemon pickle is a very popular pickle in India. This sweet and sour pickle is also available commercially. It is prepared by cutting lemons into halves and sprinkling salt and pouring sugar syrup over them and marinating for one week.
Tomato pickle is a very popular pickle in India. This spicy pickle is also available commercially. It is prepared by cooking ripe tomatoes and adding spices along with mustard powder.
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